According to nutrition experts, legumes in general play a positive role in supporting kidney function through the mechanism of improving metabolism and reducing the burden on this organ.
According to the National Kidney Foundation (USA), beans are "rich in fiber, plant protein and minerals, and low in fat", helping to maintain cardiovascular health and support the diet for people with kidney disease.
In addition, according to nutritionist Kathleen M. Zelman (USA), black beans contain many antioxidants, fiber and protein, ingredients that "help the body control blood sugar and reduce the risk of chronic diseases". Good blood sugar control also contributes to reducing the risk of kidney damage, especially in people at risk of diabetes.
In addition, comprehensive studies show that resistant fiber and starch in beans help nourish the gut microbiome, thereby reducing inflammation and improving overall metabolism, an indirect factor supporting kidney function.
However, to maximize benefits, the method of use is a decisive factor. Beans need to be soaked and cooked thoroughly to remove natural toxins such as lectin, a substance that can be harmful if eaten raw or undercooked. Adults should only use about 20–40g/day, avoiding abuse causing bloating.
